{"id":4307,"date":"2010-07-21T09:25:10","date_gmt":"2010-07-21T15:25:10","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4307"},"modified":"2010-07-21T09:25:10","modified_gmt":"2010-07-21T15:25:10","slug":"blueberry-cream-cheese-pastries","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/07\/21\/blueberry-cream-cheese-pastries\/","title":{"rendered":"Blueberry Cream Cheese Pastries"},"content":{"rendered":"

\"\"<\/a>These sweet little pastry packages are lovely. \u00a0Pre-made puff pastry makes this a dessert that requires very little hard labor in the kitchen. \u00a0Assembling these pastries is not exactly a breeze, but they are worth it.<\/p>\n

I found this recipe hidden in Fine Cooking from August of 2010. \u00a0It is the “Letter from the Editor” section that I wouldn’t have seen if I hadn’t seen the recipe in the index. \u00a0The other fruit pies in this edition are so beautiful, but more time consuming since you make your own dough.<\/p>\n

For me, this was a perfect dessert for our Sunday night dinner guests. \u00a0I made them earlier in the day and stored them in the fridge until time to bake. \u00a0I stuck them in the oven when we sat down to dinner, and they were done at the perfect time to enjoy them.<\/p>\n

The recipe below is changed slightly from the original. \u00a0The original recipe calls for creme de cassis, which I do not have on hand these days, and so I substituted almond extract with good results. \u00a0I used low fat cream cheese, and cut smaller circles to make smaller pies. \u00a0Unintentionally, I did not cut vents in my pastries. \u00a0This probably caused more of the gooey insides to leak out, but they were still delicious. \u00a0I served these with vanilla ice cream. \u00a0The crunchy sugary tops are wonderful, and the combination of blueberry and cream cheese in the center reminds me of a grown up Toaster Strudel.<\/p>\n

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Blueberry Cream Cheese Pastries<\/h6>\n

Ingredients<\/p>\n